Fit and Trim Stuffed Turkey Peppers

3 medium green or red bell peppers, split in half lengthwise and cleaned of seeds and membranes
16 oz ground chicken or turkey breast
1/2 cup mushrooms, chopped
2 slices red onion finely chopped or 2 small shallots, finely chopped
1/2 tsp minced garlic or 1 clove garlic, minced
1 medium tomato, chopped
1 Tbsp Worcestershire sauce
1 Tbsp Italian seasoning
1/4 tsp salt
3 slices mozzarella cheese or 2 ounces low fat cheddar cheese
EVOO spray

Preheat oven to 350 F.

Steam your pepper halves in a steamer for 3-5 minutes (or immerse them in boiling water for the same period of time, former being preferred because they tend to preserve more nutritional content that way). Once done, set aside and let cool.

In a pan (sprayed with cooking spray), brown onion and garlic; add the mushrooms, then add the ground meat. Add your seasonings (salt, italian seasoning, and worcestershire) and continue cooking, stirring the meat, until cooked through. Add the diced tomato to the mix and stir those in, cooking for just a minute longer, until the tomatoes just start to cook. Take off the heat and drain off any liquid.

Line a baking sheet with foil, spray with cooking spray, and put the pepper halves on it. Fill each half with equal amounts of cooked chicken mixture (about 1/3 c each). Top each with half a slice mozzarella and spray with cooking spray over the top (to aid in low fat cheese melting).

Bake for 25-30 minutes. Makes 3 servings of two pepper halves.

Serving Size: Makes 3 servings